Eric Liittschwager demonstrates how to make a creamy Risotto Mushroom Medley.

Ingredients for 2 servings:

Arborio Rice – 200 grams

Velvet Pioppini mushrooms – 50 grams chopped

Forest Nameko mushrooms – 50 grams chopped

Oyster mushrooms – 50 grams chopped

Unsalted or low sodium vegetable broth


Parmesan cheese

Mascarpone cheese

Unsalted butter

Fresh Basil

Champagne Vinegar

Dry white wine – 50 ml


Olive oil

Tip: While cooking taste rice; if it’s still crunchy, keep alternating the addition of broth and water, little by little, to allow the rice time to soak up the liquid. It takes approximately 30-40 minutes if cooking about 200 grams of rice.